Herbed Twice-Baked Potatoes Recipe

  • 2 medium baking potatoes
  • 1 1/2 ounces reduced-fat cream cheese, cubed
  • 1 tablespoon snipped chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • dash cayenne pepper
  • 3 tablespoons fat-free milk
  • 3 teaspoons butter, melted and divided
  • 1 dash garlic powder
  • 1 dash paprika
  1. Scrub and pierce potatoes. Bake at 375 degrees F for 1 hour or until tender. Cool for 10 minutes. Cut potatoes in half. Scoop out pulp, leaving a thin shell.
  2. In a bowl, mash the pulp with cream cheese, chives, salt, basil and cayenne. Add milk and 1-1/2 teaspoons butter; mash. Spoon into potato shells. Drizzle with remaining butter; sprinkle with garlic powder and paprika. Place on an ungreased baking sheet. Bake for 15-20 minutes or until heated through.